Cream Scones

I love making breakfast pastries! Here is probably my favorite scone recipe. Feel free to change up the flavors with the fruit/extracts!

3/4 c. dried or fresh/frozen berries (blueberries, cherries, cranberries)

3 c. flour

3 TB. sugar

1 TB. baking powder

1/2 tsp. salt

1/2 tsp. cream of tarter

1/2 c. cold butter

1 egg, separated

1/2 c. sour cream

3/4 c. half-and-half cream or whole milk

1 1/2 tsp. extract (almond, lemon, vanilla, orange)

In large bowl, combine flour, sugar, baking powder, salt and cream of tarter. Cut in butter until mixture resembles coarse crumbs. Add berries; set aside. In a small bowl, mix egg yolk, sour cream, cream and extract. Add to flour mixture; stir until soft dough forms. On floured surface, gently knead 4-6 times. Divide dough in half. Press each half into a 6 inch circle. Cut into 8 wedges and place on lightly greased cookie sheet. Beat egg white and brush on top on scones. Sprinkle with sugar. Bake at 400 degrees for 15-20 minutes. Serve warm! Makes about 16 scones

Note: The scones in the pictures were made with chocolate chips in place of the fruit!

Recipe credits: Taste of Home Cookbook

By Daisy

Published by Pursuing Our Purpose

Welcome! We are two sets of sisters that are best friends; longing to live the purpose and design that God has specially planned for every one of us. We would love to have you come along with us as we learn what it looks like to be a true woman glowing with an inward beauty that comes from our Heavenly Father.

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